For "Souper Sunday" yesterday at church I made cheddar, broccoli and potato soup. This is comfort food in Wisconsin. Only, most add a can of beer too...we don't drink...so, I used a lime to mock the taste of it and add a bit of sharpness. This recipe may be cut 1/2 for a smaller quantity.
Start with 4 cups of stock. After Thanksgiving, I boiled my turkey carcass and made homemade stock. I bagged it in 2 cup servings. So I started with turkey stock.
Dice up 4 cups of potatoes, one sweet onion and 4-5 minced cloves of garlic.
Add all to stock with 4 cups of broccoli - I used frozen (two 16 oz. bags).
Simmer on medium low...it looks like not enough liquid, but you don't want it too runny later...so, just cover and let it simmer and steam in the kettle until fork tender.
In another pan, make a roux. Roux is equal part fat to flour. I put 4 tablespoons of butter, let it melt and added 4 tablespoons of flour, stir into a paste.
Add 1 pint of heavy cream and 1 cup of water stir together with the roux until it is thickened. Add 16 oz of shredded cheddar cheese.
Stir until melted - liquid gold...turn off heat and let it sit.
In the kettle with the veggies, add 1 can of cheddar cheese soup with 1 can of water.
Stir together and add the cheese mixture. Mix well.
Then you add the spices. I used parsley (3-4 tablespoons), nutmeg (2 teaspoons), celery salt (1 teaspoon), sugar (2 teaspoons), salt & pepper - all of this is to taste.... I also added the zest and juice of 1 large lime.
I "fished" out most of the large broccoli pieces along with about 1/2 of the soup and blended it till smooth. You want to still have chunks of some veggies.
At this point I poured all of this into a crock pot. I shredded 2 cups of carrots and mixed them in the soup. Set it on low until ready to eat.
Start with 4 cups of stock. After Thanksgiving, I boiled my turkey carcass and made homemade stock. I bagged it in 2 cup servings. So I started with turkey stock.
Simmer on medium low...it looks like not enough liquid, but you don't want it too runny later...so, just cover and let it simmer and steam in the kettle until fork tender.
In another pan, make a roux. Roux is equal part fat to flour. I put 4 tablespoons of butter, let it melt and added 4 tablespoons of flour, stir into a paste.
Add 1 pint of heavy cream and 1 cup of water stir together with the roux until it is thickened. Add 16 oz of shredded cheddar cheese.
Stir until melted - liquid gold...turn off heat and let it sit.
In the kettle with the veggies, add 1 can of cheddar cheese soup with 1 can of water.
Stir together and add the cheese mixture. Mix well.
Then you add the spices. I used parsley (3-4 tablespoons), nutmeg (2 teaspoons), celery salt (1 teaspoon), sugar (2 teaspoons), salt & pepper - all of this is to taste.... I also added the zest and juice of 1 large lime.
I "fished" out most of the large broccoli pieces along with about 1/2 of the soup and blended it till smooth. You want to still have chunks of some veggies.
At this point I poured all of this into a crock pot. I shredded 2 cups of carrots and mixed them in the soup. Set it on low until ready to eat.
Any cheese soup is very common up here in America's Dairyland. What type of soup is your favorite?
Blessings from Ringle, Wisconsin.
looks delish!
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